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TechnicalTipsCaramel in BrewingA valuable brewing ingredient or more than a century,caramel contributes to the character o beer on every continent.

Caramel provides color, favor, and consistency in beer. It alsohas applications in a variety o related products includingcider, shandy, and non-alcoholic malted beverages. Caramel, by weight, is the world’s most widely-consumed coloringingredient in oods and beverages.

What is Caramel?Caramel is produced rom the controlled heat treatment o carbohydrates, typically glucose syrup. The glucose can be combined with ood grade catalysts to acilitate the browning process and provide caramel color stability.A standard beer caramel is a long polymer chain that

is a positive-charged colloidal solution, which lends toits beer stability due to the positive charge o the beer(malt protein charge). Caramel, an inert, physicallystable product when stored properly, will not promote bacterial growth.

Beer caramels are available in a range o color intensitiesas well as a variety o dierent hues (rom pale yellow,to red, to brown).

Brewery ApplicationsEach brewery may have its own particular caramel

application method; in general, brewers add caramel eitherat the wort boiling stage (i large volumes are required)or at the end to standardize color lost in batch processing.Brewers can make adjustments to nal beer color byadding caramel to the beer during the ltration process.The caramel can be added to ensure nished product colorconsistency or to target a darker color without signicantlyadding to the beer’s calories or gravity.

The dosage o beer caramel varies by type. Traditionalales contain 0.02% or more to add color and some favorcharacter. Certain dark beers, including some stouts and bocks, may rely on higher caramel dosage. Lagers require

more minimal caramel amounts or color consistency(typically 0.01%) than other types. Adjusting a lager type beer to a Bock beer color would require an addition o 0.05-0.075%.

Brewing AdvantagesAdvantages o using caramel – apart rom its stability as a beer color – include its ease o addition in metered volumes,its cost eectiveness compared to other coloring choices,and its unique favor. Caramel can be utilized to adjust thenal beer color (or adding to the visual appeal) withoutchanging the character o the beer.

International StandardsThe World Health Organization (WHO)

and United Nations (UN) Joint Evaluatio

Committee for Food Additives (JECFA)the European Union and United States

recognize four classes of caramel color.

Furthermore; the U.S. Food and Drug

Administration (FDA) identies carame

color as GRAS (Generally Recognized

as Safe)2. These authorities specify

caramel’s purity standards3, and

D.D. Williamson’s caramels meet

these standards.

All beer caramels are in Class III;

however, not all Class III caramels are

stable in beer. Hence, D.D. Williamson performs a test on each batch of its

 beer caramels (300-series) to ensure its

stability in beer. Class III caramels that

are not beer-stable result in beverage

turbidity.

1 JECFA Compendium of Foods Additive

Specications, 2006.

2 United States Code of Federal Regulations (CFR

Title 21, Section172.1235.

3 Food Chemicals Codex, Sixth Edition.

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Specialty Brewing Syrup SpecificationsBrewing syrups are carbohydrate blends, usually glucose and sucrose, lightly boiled to contribute favor and conditionto nished beer. These “burnt sugars” range in ermentability rom 60% to 92%. The syrups demonstrate an increase insweetness with increasing ermentability.

They can be used as kettle adjuncts or added ermentability, moutheel, favor, and cost eectiveness. Alternatively, the brewing syrups can be added to unltered beer as a priming sugar or conditioning and carbonation, as well as to add somsweetness and moutheel to the nished product. In addition, the syrup can also be utilized or moutheel, palette ullness,and some sweetness in a traditional pasteurized beer.

Test Methodology1 Color Intensity = Darkness = Absorbance o a 0.1% (w/v) solution o caramel in deionized

water measured in a 1-cm cell at 610 nm wavelength

2 Color I.O.B. = Institute o Brewing = Absorbance o 0.1% (w/v) solution at 530 nm x 100,000

 3

Color EBC’s = European Brewing Convention units = Absorbance at 430 nm x dilution x 254 Hue Index = Redness = Log((ABS @ 510 nm)/(ABS @ 610 nm)) x 105 Fermentability % = DP1% + DP2% + DP3%

+1 502 895 2438 • caramel.com • @ddwcolor

Manuacturing in USA • United Kingdom • Ireland • China • Swaziland • Brazil October 2

 For samples or technical questions,please e-mail us at info@ddwmson.com

Beer Caramel Specifications

The table below outlines D.D. Williamson’s best-selling beer caramels. The company also manuactures a dozen speciality

 beer caramels not included in this product list.

DDW

Product

Color

Intensity 1

Color

I.O.B. 2

(Typical)

Color

EBC’s 3

(Typical)

Hue

Index 4

(Typical)

Percent

Solids

Global DDW

Facility

Feature

 #641 .180 – .200 52,000 49,000 5.4 97% Swaziland beer-stable powder #385 .170 – .180 48,000 45,000 5.3 69% UK DDW’s darkest beer-stable liquid

 #377 .050 – .060 15,000 12,000 5.7 35% UK low solids for direct addition

 #373 .140 – .150 45,000 42,000 5.4 64% UK general purpose dark 

 #310 .055 – .065 17,000 16,000 5.7 74% USA Emkamalt; yellow tone

 #306 .070 – .080 20,500 19,000 5.6 74% USA provides a sweet porterine avor

 #304 .070 – .080 20,500 19,000 5.6 74% USA for malta or pilsner

 #303 .127 – .133 35,000 34,000 5.5 65% USA, Swaziland, UK, China available globally

 #301 .106 – .111 31,500 29,800 5.5 66% USA, UK most widely-used beer caramel globally

 #300 .080 – .090 24,500 22,000 5.6 74% USA, Swaziland popular in North America

DDW

Product

Color

Intensity1

(Typical)

Color

I.O.B.2

(Typical)

Color

EBC’s3

(Typical)

Fermentability 5 Percent

Solids

Global DDW

Facility

 #731 .020 40 40 80% 80% UK 

 #732 .030 120 105 80% 79% UK & USA 

 #733 .020 100 100 92% 78% UK